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Olive oil is a supremely healthy food. Olive oil is 98% fat. Many people find these two statements mutually exclusive. Still under the spell of the anti-fat propaganda that filled our food airwaves and dominated the nutritional discussion in the 1980s and 90s, they wonder, “If olive oil is mostly fat, how can it be healthy?” I’ve considered this problem briefly – the fact is, not all fats are created equal, and extra virgin olive oil is much more than fat alone – but it’s time to debunk this widely popular fat fetish in detail
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On Wednesday, January 29th, at 11am, I have the honor of presenting Extra Virginity in the Italian Parliament in Rome, together with a distinguished group of law-makers, law-enforcers and leading journalists. If you're in town, please come and show your support of great, artisanal extra virgin olive oil (as opposed to the fake stuff)!
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I'm helping to teach an olive oil course organized by ONAOO, the world's oldest and most distinguished olive oil school, based in Imperia, Italy. (Lucini Italia, a long-time fan of ONAOO, has booked the room for this event, but there will be no promotion of Lucini products of any kind during the course.) Some time ago I took a 5-day course at their headquarters, which happens to be just up the pike from where I live. It was a first-rate experience, and though I already knew a thing or two about olive oil, I learned a lot
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Mary Flynn, PhD, RD, is Associate Professor of Clinical Medicine at Brown University’s Alpert Medical School in Providence, Rhode Island. In this post, she shares some vital advice about cooking with extra virgin olive oil, based on her several decades of oil-related research and clinical trials. She also explodes some common olive oil myths
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